The Rogue Cover – Napoleon is the technical barrier your barbecue needs to survive the elements: water-resistant fabric, UV inhibitors that slow down discolouration, integrated ventilation and a strap fastening that stays secure on windy days. Designed specifically for the Rogue 365, Rogue 425, Rogue XT/SE 525 and Rogue SE 625 series with folded side tables, it protects the entire surface without gaps or complications. By completely covering the lid, front and trolley, it keeps dust, moisture and pollen or saltpetre deposits at bay, helping to keep the grill ready to fire up and preserving its original appearance for longer.
🧱 Materials and construction
The cover uses a durable, water-repellent fabric that maintains its flexibility over time, preventing it from cracking due to sun exposure or sudden changes in temperature. This resistance helps to preserve the grill’s paint, enamels and chrome on the grille. In the 525 version, the cover is made of 100% polyester on the outside and 100% polyurethane on the inside, a combination that improves the moisture barrier without adding unnecessary rigidity, making it easy to handle on a daily basis. The sturdy feel of the fabric provides confidence when putting on and removing the cover, without the feeling of ‘thin plastic’ or excessive noise when handling it.
🛡️ Comprehensive protection against weather and radiation
Treatment with UV inhibitors helps prevent colour fading and fabric deterioration from continued sun exposure, keeping the cover functional and looking good season after season. Water resistance minimises the risk of accumulations that can seep into the tank or burners, especially after prolonged rain or night-time dew. This combination also protects against fine dust, leaves, bird droppings or salt spray, reducing the cleaning required before each use and extending the life of your equipment.
🌬️ Ventilation and humidity control
The ventilation openings promote airflow under the cover and reduce condensation, a common cause of odours and mould growth in equipment stored outdoors. By allowing air to circulate, residual moisture disperses more quickly after rain, and the air outlet also acts as a relief in gusty winds, preventing the ‘sail effect’ and improving the stability of the cover. The result is a drier, healthier environment for the barbecue, even in humid climates.
⚙️ Secure and stable fit
Adjustable buckle straps secure the cover to the barbecue for a snug fit, even when the wind is blowing or when moving the equipment slightly within the patio. The Rogue series-specific cut ensures that the cover follows the silhouette of the lid and trolley, preventing pockets of fabric where water can accumulate. Designed for use with the side tables folded down, the set is more compact and stable, making it easier to move across balconies or narrow spaces without sacrificing full coverage.
🎣 Easy handling and storage
The lightweight but sturdy fabric makes daily handling easy: it can be put on and taken off effortlessly, folds easily and does not take up too much space when stored.
Its structure helps prevent it from sticking to the grill after rain, reducing pulling when removing it. When cooking, you can set it aside without getting it excessively dirty and put it back on as soon as the equipment has cooled down, maintaining a habit of constant protection that translates into a better-preserved grill.
🧩 Compatibility and actual coverage
Each variation is cut to cover the entire grill of your corresponding Rogue series with the side tables folded down, simplifying storage and use on balconies or terraces with tight walkways. The cover hugs the shape of the lid, protects the controls and shields the trolley, so dirt cannot find any entry points. This comprehensive cover prevents water and dust from accumulating in key areas and keeps components ready to go when it’s time to fire up.
🍖 Benefits for different cooking styles
Whether you’re doing quick weekday grills or slow, low-temperature smoking on the weekend, a dry, clean grill heats more predictably and saves time on prep. By reducing exposure to moisture and corrosive agents, you decrease the likelihood of surface rust or clogged burners and diffusers. This translates to more reliable ignition, more stable temperature control, and more consistent cooking results, from searing a steak to baking a pizza at maximum power.
🧯 Safety and ease of use
The ventilated design and non-cracking fabric help minimise risks associated with trapped moisture or premature material degradation. The strap fastening reduces unexpected movement caused by gusts of wind and prevents the cover from hitting the grill. To care for the cover, remember to always place it on the equipment when it is switched off and completely cool, and make sure to dry any water that may have accumulated on the surface of the cover before storing it to maintain its performance over time.
🏡 Applications outside the BBQ
In addition to protecting your barbecue, this cover can also be used to protect outdoor metal furniture of similar dimensions, side tables or outdoor kitchen units. In patios and porches, it helps to preserve finishes from dust, sun and light rain, and can serve as a temporary covering solution when maintenance or painting work is being carried out in the area, keeping surfaces clean until the next use.
Comparison table of variations
| Variation |
Ref. |
Compatibility |
Dimensions (W×D×H) |
Material |
| Rogue 365 – Open shelves |
61365 |
Rogue® 365 |
127 × 66 × 122 cm |
Polyester (high density) |
| Rogue 365 – Closed shelves |
61366 |
Rogue® 365 / 365 XT |
82 × 63 × 119 cm |
Polyester (high density) |
| Rogue 425 – Closed Shelves |
61426 |
Rogue® 425 |
89 × 63 × 119 cm |
Polyester (high density) |
| Rogue 425 |
61427 |
Rogue® 425 |
140 × 64 × 123 cm |
Polyester (high density) |
| Rogue RXT/SE 525 |
61527 |
Rogue® XT/SE 525 |
168 × 64 × 123 cm |
100% polyester (ext.), 100% PU (int.) |
| Rogue SE 625 |
61627 |
Rogue® SE 625 |
168 × 64 × 123 cm |
Polyester |
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Classic crispy pizza
These barbecues heat up quickly and concentrate the heat under the dome, ideal for pizzas between 28–38 cm (depending on model). With a well-preheated stone and the lid closed, you can achieve a crispy base and bubbly cheese in 5–8 minutes.
Ingredients (for 2 medium pizzas)
2 balls of pizza dough (230–250 g each)
160–200 ml tomato sauce
250–300 g grated or shredded mozzarella, drained
40–60 g pepperoni or ham (optional)
1–2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Flour or fine semolina for rolling
Basil leaves (optional)
Pinch of salt and dried oregano
Steps to follow
Preheat the grill to maximum heat with the stone in the centre and lid closed for 18–20 minutes.
Prepare the dough: sprinkle flour/semolina, roll out each ball to 28–30 cm leaving a 1 cm edge.
Cover with a thin layer of sauce, mozzarella, pepperoni/ham, Parmesan cheese and a drizzle of oil.
Bake: slide the pizza onto the stone, close the lid and cook for 5–7 minutes. Rotate 180° halfway through. >
Adjust heat if necessary: if the base browns too quickly, slightly lower the burner under the stone or open the lid for 5–10 seconds to reduce the temperature.
Finish: remove, add basil, rest for 1 minute and cut.
Vegetarian variation (Margherita+)
Ingredients: replace cold meats with 10–12 halved cherry tomatoes and add 1 tbsp of pesto when removing from the oven.
Notes: same technique; if using fresh mozzarella, dry it well to avoid excess moisture.
Micro-calibrations and troubleshooting
Pale base / cheese already melted: turn up the burner under the stone by ¼ or extend the preheating time by +3 minutes for the next pizza.
Burnt base / unmelted cheese: lower the burner under the stone, keep the sides high for a dome; try raising the stone (high rack).
Pizza sticks to the peel: add 1 tablespoon of semolina and throw in less than 20 seconds after assembling.
Edge does not rise: dough too cold or overworked; allow 10–15 min of tempering before stretching.
Excess smoke: flour burning on the stone; sweep with a brush and blow gently with the lid open between pizzas.
Too much moisture on top: reduce sauce 10–15 g, drain cheese better and sauté vegetables beforehand.
Classic crispy pizza
These barbecues heat up quickly and concentrate the heat under the dome, ideal for pizzas between 28–38 cm (depending on model). With a well-preheated stone and the lid closed, you can achieve a crispy base and bubbly cheese in 5–8 minutes.
Ingredients (for 2 medium pizzas)
2 balls of pizza dough (230–250 g each)
160–200 ml tomato sauce
250–300 g grated or shredded mozzarella, drained
40–60 g pepperoni or ham (optional)
1–2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Flour or fine semolina for rolling
Basil leaves (optional)
Pinch of salt and dried oregano
Steps to follow
Preheat the grill to maximum heat with the stone in the centre and lid closed for 18–20 minutes.
Prepare the dough: sprinkle flour/semolina, roll out each ball to 28–30 cm leaving a 1 cm edge.
Cover with a thin layer of sauce, mozzarella, pepperoni/ham, Parmesan cheese and a drizzle of oil.
Bake: slide the pizza onto the stone, close the lid and cook for 5–7 minutes. Rotate 180° halfway through. >
Adjust heat if necessary: if the base browns too quickly, slightly lower the burner under the stone or open the lid for 5–10 seconds to reduce the temperature.
Finish: remove, add basil, rest for 1 minute and cut.
Vegetarian variation (Margherita+)
Ingredients: replace cold meats with 10–12 halved cherry tomatoes and add 1 tbsp of pesto when removing from the oven.
Notes: same technique; if using fresh mozzarella, dry it well to avoid excess moisture.
Micro-calibrations and troubleshooting
Pale base / cheese already melted: turn up the burner under the stone by ¼ or extend the preheating time by +3 minutes for the next pizza.
Burnt base / unmelted cheese: lower the burner under the stone, keep the sides high for a dome; try raising the stone (high rack).
Pizza sticks to the peel: add 1 tablespoon of semolina and throw in less than 20 seconds after assembling.
Edge does not rise: dough too cold or overworked; allow 10–15 min of tempering before stretching.
Excess smoke: flour burning on the stone; sweep with a brush and blow gently with the lid open between pizzas.
Too much moisture on top: reduce sauce 10–15 g, drain cheese better and sauté vegetables beforehand.
Classic crispy pizza
These barbecues heat up quickly and concentrate the heat under the dome, ideal for pizzas between 28–38 cm (depending on model). With a well-preheated stone and the lid closed, you can achieve a crispy base and bubbly cheese in 5–8 minutes.
Ingredients (for 2 medium pizzas)
2 balls of pizza dough (230–250 g each)
160–200 ml tomato sauce
250–300 g grated or shredded mozzarella, drained
40–60 g pepperoni or ham (optional)
1–2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Flour or fine semolina for rolling
Basil leaves (optional)
Pinch of salt and dried oregano
Steps to follow
Preheat the grill to maximum heat with the stone in the centre and lid closed for 18–20 minutes.
Prepare the dough: sprinkle flour/semolina, roll out each ball to 28–30 cm leaving a 1 cm edge.
Cover with a thin layer of sauce, mozzarella, pepperoni/ham, Parmesan cheese and a drizzle of oil.
Bake: slide the pizza onto the stone, close the lid and cook for 5–7 minutes. Rotate 180° halfway through. >
Adjust heat if necessary: if the base browns too quickly, slightly lower the burner under the stone or open the lid for 5–10 seconds to reduce the temperature.
Finish: remove, add basil, rest for 1 minute and cut.
Vegetarian variation (Margherita+)
Ingredients: replace cold meats with 10–12 halved cherry tomatoes and add 1 tbsp of pesto when removing from the oven.
Notes: same technique; if using fresh mozzarella, dry it well to avoid excess moisture.
Micro-calibrations and troubleshooting
Pale base / cheese already melted: turn up the burner under the stone by ¼ or extend the preheating time by +3 minutes for the next pizza.
Burnt base / unmelted cheese: lower the burner under the stone, keep the sides high for a dome; try raising the stone (high rack).
Pizza sticks to the peel: add 1 tablespoon of semolina and throw in less than 20 seconds after assembling.
Edge does not rise: dough too cold or overworked; allow 10–15 min of tempering before stretching.
Excess smoke: flour burning on the stone; sweep with a brush and blow gently with the lid open between pizzas.
Too much moisture on top: reduce sauce 10–15 g, drain cheese better and sauté vegetables beforehand.
Classic crispy pizza
These barbecues heat up quickly and concentrate the heat under the dome, ideal for pizzas between 28–38 cm (depending on model). With a well-preheated stone and the lid closed, you can achieve a crispy base and bubbly cheese in 5–8 minutes.
Ingredients (for 2 medium pizzas)
2 balls of pizza dough (230–250 g each)
160–200 ml tomato sauce
250–300 g grated or shredded mozzarella, drained
40–60 g pepperoni or ham (optional)
1–2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Flour or fine semolina for rolling
Basil leaves (optional)
Pinch of salt and dried oregano
Steps to follow
Preheat the grill to maximum heat with the stone in the centre and lid closed for 18–20 minutes.
Prepare the dough: sprinkle flour/semolina, roll out each ball to 28–30 cm leaving a 1 cm edge.
Cover with a thin layer of sauce, mozzarella, pepperoni/ham, Parmesan cheese and a drizzle of oil.
Bake: slide the pizza onto the stone, close the lid and cook for 5–7 minutes. Rotate 180° halfway through. >
Adjust heat if necessary: if the base browns too quickly, slightly lower the burner under the stone or open the lid for 5–10 seconds to reduce the temperature.
Finish: remove, add basil, rest for 1 minute and cut.
Vegetarian variation (Margherita+)
Ingredients: replace cold meats with 10–12 halved cherry tomatoes and add 1 tbsp of pesto when removing from the oven.
Notes: same technique; if using fresh mozzarella, dry it well to avoid excess moisture.
Micro-calibrations and troubleshooting
Pale base / cheese already melted: turn up the burner under the stone by ¼ or extend the preheating time by +3 minutes for the next pizza.
Burnt base / unmelted cheese: lower the burner under the stone, keep the sides high for a dome; try raising the stone (high rack).
Pizza sticks to the peel: add 1 tablespoon of semolina and throw in less than 20 seconds after assembling.
Edge does not rise: dough too cold or overworked; allow 10–15 min of tempering before stretching.
Excess smoke: flour burning on the stone; sweep with a brush and blow gently with the lid open between pizzas.
Too much moisture on top: reduce sauce 10–15 g, drain cheese better and sauté vegetables beforehand.
Classic crispy pizza
These barbecues heat up quickly and concentrate the heat under the dome, ideal for pizzas between 28–38 cm (depending on model). With a well-preheated stone and the lid closed, you can achieve a crispy base and bubbly cheese in 5–8 minutes.
Ingredients (for 2 medium pizzas)
2 balls of pizza dough (230–250 g each)
160–200 ml tomato sauce
250–300 g grated or shredded mozzarella, drained
40–60 g pepperoni or ham (optional)
1–2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Flour or fine semolina for rolling
Basil leaves (optional)
Pinch of salt and dried oregano
Steps to follow
Preheat the grill to maximum heat with the stone in the centre and lid closed for 18–20 minutes.
Prepare the dough: sprinkle flour/semolina, roll out each ball to 28–30 cm leaving a 1 cm edge.
Cover with a thin layer of sauce, mozzarella, pepperoni/ham, Parmesan cheese and a drizzle of oil.
Bake: slide the pizza onto the stone, close the lid and cook for 5–7 minutes. Rotate 180° halfway through. >
Adjust heat if necessary: if the base browns too quickly, slightly lower the burner under the stone or open the lid for 5–10 seconds to reduce the temperature.
Finish: remove, add basil, rest for 1 minute and cut.
Vegetarian variation (Margherita+)
Ingredients: replace cold meats with 10–12 halved cherry tomatoes and add 1 tbsp of pesto when removing from the oven.
Notes: same technique; if using fresh mozzarella, dry it well to avoid excess moisture.
Micro-calibrations and troubleshooting
Pale base / cheese already melted: turn up the burner under the stone by ¼ or extend the preheating time by +3 minutes for the next pizza.
Burnt base / unmelted cheese: lower the burner under the stone, keep the sides high for a dome; try raising the stone (high rack).
Pizza sticks to the peel: add 1 tablespoon of semolina and throw in less than 20 seconds after assembling.
Edge does not rise: dough too cold or overworked; allow 10–15 min of tempering before stretching.
Excess smoke: flour burning on the stone; sweep with a brush and blow gently with the lid open between pizzas.
Too much moisture on top: reduce sauce 10–15 g, drain cheese better and sauté vegetables beforehand.
Classic crispy pizza
These barbecues heat up quickly and concentrate the heat under the dome, ideal for pizzas between 28–38 cm (depending on model). With a well-preheated stone and the lid closed, you can achieve a crispy base and bubbly cheese in 5–8 minutes.
Ingredients (for 2 medium pizzas)
2 balls of pizza dough (230–250 g each)
160–200 ml tomato sauce
250–300 g grated or shredded mozzarella, drained
40–60 g pepperoni or ham (optional)
1–2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Flour or fine semolina for rolling
Basil leaves (optional)
Pinch of salt and dried oregano
Steps to follow
Preheat the grill to maximum heat with the stone in the centre and lid closed for 18–20 minutes.
Prepare the dough: sprinkle flour/semolina, roll out each ball to 28–30 cm leaving a 1 cm edge.
Cover with a thin layer of sauce, mozzarella, pepperoni/ham, Parmesan cheese and a drizzle of oil.
Bake: slide the pizza onto the stone, close the lid and cook for 5–7 minutes. Rotate 180° halfway through. >
Adjust heat if necessary: if the base browns too quickly, slightly lower the burner under the stone or open the lid for 5–10 seconds to reduce the temperature.
Finish: remove, add basil, rest for 1 minute and cut.
Vegetarian variation (Margherita+)
Ingredients: replace cold meats with 10–12 halved cherry tomatoes and add 1 tbsp of pesto when removing from the oven.
Notes: same technique; if using fresh mozzarella, dry it well to avoid excess moisture.
Micro-calibrations and troubleshooting
Pale base / cheese already melted: turn up the burner under the stone by ¼ or extend the preheating time by +3 minutes for the next pizza.
Burnt base / unmelted cheese: lower the burner under the stone, keep the sides high for a dome; try raising the stone (high rack).
Pizza sticks to the peel: add 1 tablespoon of semolina and throw in less than 20 seconds after assembling.
Edge does not rise: dough too cold or overworked; allow 10–15 min of tempering before stretching.
Excess smoke: flour burning on the stone; sweep with a brush and blow gently with the lid open between pizzas.
Too much moisture on top: reduce sauce 10–15 g, drain cheese better and sauté vegetables beforehand.
Classic crispy pizza
These barbecues heat up quickly and concentrate the heat under the dome, ideal for pizzas between 28–38 cm (depending on model). With a well-preheated stone and closed lid, you can achieve a crispy base and bubbly cheese in 5–8 minutes.
Ingredients (for 2 medium pizzas)
- 2 balls of pizza dough (230–250 g each)
- 160–200 ml tomato passata
- 250–300 g grated or shredded mozzarella, drained
- 40–60 g pepperoni or ham (optional)
- 1–2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- Flour or fine semolina for rolling out
- Basil leaves (optional)
- Pinch of salt and dried oregano
Steps
- Preheat the grill to maximum with the stone in the centre and lid closed for 18–20 minutes.
- Prepare the dough: sprinkle with flour/semolina, roll out each ball to 28–30 cm, letting a 1 cm edge form.
- Cover with a thin layer of sauce, mozzarella, pepperoni/ham, Parmesan cheese and a drizzle of oil.
- Bake: slide the pizza onto the stone, close the lid and cook for 5–7 minutes. Rotate 180° halfway through.
- Adjust the heat if necessary: if the base sears too quickly, lower the burner under the stone slightly or open the lid for 5–10 seconds to reduce the temperature.
- Finish: remove, add basil, rest for 1 minute and cut.
Vegetarian variation (Margherita+)
- Ingredients: replace the cold cuts with 10–12 halved cherry tomatoes and add 1 tablespoon of pesto when removing from the oven.
- Notes: same technique; if using fresh mozzarella, dry it well to avoid excess moisture.
Micro-calibrations and troubleshooting
- Pale base / cheese already covered: raise the burner under the stone by ¼ or extend the preheating time by +3 minutes for the next pizza.
- Burnt base/cheese not covered: lower the burner under the stone, keep the sides high for a dome shape; try raising the stone (high rack).
- Pizza sticks to the scoop: add 1 tablespoon of semolina and throw in less than 20 seconds after assembling.
- Edge does not rise: dough too cold or overworked; let rest for 10–15 minutes before rolling out.
- Excess smoke: flour burning on the stone; sweep with a brush and blow gently with the lid open between pizzas.
- Too much moisture on top: reduce sauce by 10–15 g, drain cheese better and sauté vegetables beforehand.
